OUTLIER is a Seattle gathering place, serving Pacific Northwest cuisine and craft cocktails that are simple and approachable in concept, yet meant to stand out.
Chef Anthony's culinary journey started young: Growing up in San Diego, he would watch Julia Child & Jaques Pepin on TV with his dad and cook dinner for his extended family every night, he eventually graduated at the top of his class from Le Cordon Bleu - Pasadena and went on to cook at some of the West's most notable restaurants as well as being invited to cook for the 2013 James Beard Awards.
Returning to San Diego in , Anthony spent the past decade refining his culinary identity and mentoring young cooks in restaurants such as Harney Sushi, Burlap and Jsix at Kimpton's Hotel Solamar. At Outlier, he works with area fisherman and foragers to source fresh, sustainable ingredients. When he’s not in the kitchen, you can find him spending time with his wife and two kids who are equally passionate about great food and the memories they create.